Nutritional Facts

Directions

Combine the first six ingredients. Cut roast in half; rub with seasonings. In a large skillet, brown beef in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Top with onion and red pepper.

In a small bowl, combine the tomato sauce, brown sugar, honey, mustard, Worcestershire sauce, soy sauce, garlic, vinegar and salt; pour over vegetables. Cover and cook on low for 6-8 hours or until meat is tender.

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"Absolutely delicious! This is a keeper recipe! I didn't have enough Dijon mustard on hand, so I substituted 2 teaspoons of dry mustard instead. I think it would also work well to use honey mustard and just omit the honey from the recipe."

"Awesome! My only changes were to lessen the brown sugar to 1/4 cup and the salt in the sauce to 1/2 tsp, delete the onion and red pepper (my fam isn't into them) and use Horseradish mustard instead of Dijon (it's what I had on hand). I did cook the roast longer because of my work schedule and it was falling-apart soft. I didn't remove the roast to shred it or removed any sauce, but instead took about 1/4 cup liquid from the slow cooker and mixed it with a few Tbsps corn starch, added it back in the slow cooker and thicked the sauce. I then shredded the roast in the thickened sauce and served it over the noodles. It was fantastic! It was even better on sandwich rolls the next day for an easy lunch! My picky BF really liked it to and he doesn't like anything "new or different"! Will def make this again!!"

"My husband was ecstatic with this recipe. I had planned on having several nights of leftovers, but it was pretty much gone by the second day because he couldn't get enough. I LOVED the spice rub and the barbecue sauce and have started incorporating them in my regular repetoire and with other recipes. I did find the sauce to be a little sweet for my personal taste so I cut back a lot of the sugar, but I would imagine kids and most adults love its inclusion. An all-around winner."